1 Picture
Ingredients
- 4 slices lightly toasted white bread
- 2 T butter
- 1/3 C brown sugar firmly packed
- 1/2 t cinnamon
- 1/3 C raisons
- dash of salt
- 3 eggs slightly beaten
- 1/3 C sugar
- 1 t vanilla
- 2 1/2 C scalded milk
Details
Adapted from bing.com
Preparation
Step 1
Preheat oven to 350 and lightly grease a small casserole dish or the top portion of an oven safe double boiler. Make sure the prepared casserole dish will fit loosely into another larger pan to create a double boiler effect.
Lightly toast bread and spread 2 pieces with butter, brown sugar, and cinnamon. Top with the other two pieces of toast like a sandwich. Remove crusts and cut 'sandwiches' into 4ths.
Lay cut 'sandwiches' across the bottom of the greased dish overlapping a bit. Cover with raisons.
Blend eggs, sugar, vanilla, and salt. Scald milk in small sauce pan over medium high heat being careful not to burn, cooking just until it begins to bubble at edges and the froth begins to form. Gradually stir the egg mixture into the scalded milk.
Pour the egg/milk mixture over the toast and raisons in the greased dish.
Place the casserole dish into a larger oven safe pan with at least an inch of water in it. Be cautious if not using double boiler that the water is high enough to 'float' the bottom of the casserole dish but not spill over into the pudding when boiling or placing the casserole into the water.
Bake 65-70 minutes or until knife inserted in center is clean when removed.
Carefully remove casserole dish from water pan and allow to cool a bit before serving.
Top with whipped cream, non-dairy topping etc.. before serving and if serving in individual portions drizzle a little of the syrup from the bottom of the pudding over the top of the pudding before or after whipped topping. If you know in advance you will be serving in individual portions you can add a few extra raisons to the pudding to create a little extra syrup.
Refrigerate any left overs. May also be served chilled.
Review this recipe